Thai Fishcakes & Weeping Tiger Green Curry

This has been one of our (I say ‘our’ – I mean Mr N’s, as I do little of the actual cooking in our house) go to meals for years as it ticks the three most important eats boxes. Easy, quick and delicious.

Thai Fishcakes with Dipping Sauce

For the Dipping Sauce

Half a cucumber

2 spring onions

1 carrot

1 green chilli

1 tablespoon freshly grated ginger

1 tablespoon peanuts

110ml rice vinegar

1 tablespoon caster sugar

1 tablespoon light soy sauce

Whizz all the ingredients up and chill in the fridge.

For the Fishcakes

4 Salmon Fillets (you could also use any other fish, the next time we do these we’re going cod)

2 tablespoons chopped coriander

1 tablespoon fresh lime juice

2 spring onions

2 heaped tablespoons Thai red curry paste (you could make your own but we used a jar. Perfectly good)

1 green chilli

Pinch of salt

Oil for frying

Whizz all the ingredients up, shape into balls and chill in the fridge for a while until they are a little firmer.

When you’re ready to eat, heat up the oil and fry until golden.

Serve with extra coriander leaves sprinkled over the top because it looks great and everything tastes better with more coriander.

Weeping Tiger Green Curry

Apparently the reason behind the name of this curry is the heat from it is enough to make a tiger weep. Don’t worry though, although we like our spice here at The Refine, this one is not going to make anybody cry. It has a little heat but we tested it out on Ava (she was a willing participant), who is 11 and finished the lot no problem.

What is different to this dish is the marinating of the steak. To make the marinate, pound the following ingredients together in a pestle and mortar and cover your steak. Marinate for as long as you have, but at least an hour.

1 garlic clove

Small bunch corinader

1 teaspoon peppercorns

1 teaspoon nam pla (Thai fish sauce)

1 teaspoon light soy sauce

1 teaspoon caster sugar

Green Curry Sauce

The sauce is simply Thai green curry paste and a can of coconut milk with plenty of vegetables added and cooked until al dente.

Whilst the veg is cooking, fry the steak – we like it medium rare – and then assemble.